Beef Brisket W/Fruited Onion Marmalade
Yield: 6 to 8 servings
1 tablespoon butter
3 to 3 1/2-pound boneless beef brisket
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup ready-to-serve beef broth
1 tablespoon firmly packed light brown sugar
1 1/2 teaspoons cider vinegar
4 teaspoons cornstarch
1 tablespoon water
Salt and pepper, if desired
Heat butter in Dutch oven or deep 12-inch skillet
over medium heat until melted. Add brisket; cook,
turning as needed, until evenly browned. Sprinkle
with salt and pepper. Add beef broth, brown sugar
and vinegar; bring to a boil. Reduce heat to low;
cover and simmer 2 1/2 to 3 hours or until brisket
is tender. Meanwhile, prepare Fruited Onion Marmalade.
Remove brisket to carving board; tent with foil.
Skim off fat from pan juices. Combine cornstarch
with water; stir into pan juices. Cook, uncovered,
over medium-high heat about 5 minutes or until
slightly thickened and bubbly, stirring occasionally.
Season with salt and pepper. Carve brisket diagonally
across the grain into thin slices. Serve with Fruited
Onion Marmalade.
* * To ensure tenderness, beef brisket should be
simmered in a pan with a tight-fitting lid that
keeps the steam in. Boiling does not hasten the
cooking process, and it can make brisket tough.* *
Fruited Onion Marmalade
Yield: 2 cups
1 tablespoon butter
2 medium (approx. 4 ounces each) yellow onions, sliced
1 package (8 ounces) mixed dried fruits, coarsely chopped
1 cup ready-to-serve beef broth
1 tablespoon firmly packed light brown sugar
1 1/2 teaspoons cider vinegar
1/4 teaspoon ground ginger
Heat butter in large skillet over medium-low heat
until melted. Add onions; cook 20 minutes or until
soft, stirring occasionally. Stir in dried fruits,
beef broth, sugar, vinegar and ginger. Cover tightly
and simmer over very low heat 20 minutes or until
fruit is soft, stirring occasionally.
CHICKEN CURRY
A curry is a dish made in the Indian tradition,
filled with many pungent flavors and spices
(including curry powder). This curry recipe
takes ordinary chicken breasts to new heights by
simmering them in a fruited sauce rich with the
flavors of the East. It's also a good chance to
use the Mango Chutney recipe we gave you last
time.
Serves 4.
4 chicken breasts
3 c water
1/2 c chopped celery
1 c chopped onion
1/2 tsp poultry seasoning
3/4 tsp salt
1/2 tsp pepper
4 tbsp butter
2 tbsp flour
1-1/2 tsp curry powder
2 tbsp mango chutney
2 tbsp black currant jelly
1 c chopped apple
1/4 c raisins
2 c steamed rice
Simmer chicken in water with celery, 1/2 cup onion,
poultry seasoning, salt, and pepper for 30 minutes.
When the chicken is tender, skin and debone it;
reserve stock.
Melt butter in skillet; saute remaining onion until
soft, stirring frequently. Blend in flour and curry
powder; cook 3 minutes, stirring constantly. Heat
stock and add onion mixture slowly, stirring until
well blended. Bring sauce to boiling point and
simmer 5 minutes until thickened. Add chutney and
jelly; blend. Season with 1/4 tsp salt and 1/4 tsp pepper.
Add chicken to sauce. Cover and simmer 10 minutes.
Stir in apple and raisins; cover and simmer 10 more
minutes. Serve over rice. Serves 4.
